Tag Archives: vegetarian

Carrot-Zucchini Bread

19 Aug

Thank you Alice for the amazing tip on the easiest apple pie ever! I now have a packet of puff pastry in my freezer for those last minute dessert needs.

So we’ve explored quite a few fruit desserts recently, but how about a sweet vegetable bread?

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Being the end of summer here in Minnesota everyone has an overabundance of zucchini from their gardens, so why not make bread with it?! This recipe from Leite’s Culinaria intrigued me because of the addition of carrots and candied ginger to a basic zucchini bread recipe. Yum!

Carrots & Zucchini

I grated the zucchini and carrots in my greatly loved, ancient but usable food processor.

grate!

They can very easily be grated with a hand grater as well. Just take care with your knuckles!

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See, so pretty!

My friend and sous chef Karen measured out all the dry ingredients.

dry ingredients

We got to try the candied ginger, which was delicious and quite expensive. After a bit of poking around, I think I might try to make my own as it doesn’t look too difficult to do. David Lebovitz has a lovely recipe that I mean to try shortly.

candied ginger

I mixed the eggs in the mixer until they were frothy,

eggs

then added sugar, oil and vanilla. Once they were all well combined

eggs and sugar

I tossed in the shredded veggies and mixed those in as well.

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At that point the dry ingredients were tossed in all at once and stirred together just until combined.

add dry to wet

While I was mixing and combining, Karen had gotten a loaf pan and a muffin pan all ready for the batter by greasing them with spray oil.

1-Carrot Zucchini Bread with Ginger 048

We filled the baking pans and into the oven they went.

symmetrical

Because the recipe gave baking directions for the loaf but not the muffins, I improvised and checked the muffins at 30 mins. They were perfectly done.

funfetti

They looked like party muffins with the green and orange flecks and then every once in a while there was a spicy chunk of candied ginger to liven things up.

The loaf baked for a full hour at 325°F/162°C.

Carrot Zucchini Bread with Ginger loaf

It was quite delicious plain, but slathered with butter is even better.

Carrot Zucchini Bread with Ginger

I experimented with the zucchini loaf and some sharp cheddar in trying to make a grilled cheese sandwich. It was quite tasty, but the slices of the bread should be very thin to allow the cheese to melt before the bread starts to burn.

Carrot Zucchini Bread grilled cheese

CARROT-ZUCCHINI BREAD RECIPE
via Leite’s Culinaria
Makes two loaves or 24 muffins

INGREDIENTS
Nonstick cooking spray
3 cups sifted unbleached all-purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup minced candied ginger
3 large eggs
1 cup canola oil
1 3/4 cups sugar
2 teaspoons vanilla extract
1 cup carrots, peeled and grated
1 cup zucchini, grated

DIRECTIONS
1. Preheat the oven to 325°F (162°C). Coat two loaf pans with nonstick cooking spray or butter. You could also make them in two muffin tins.
2. Sift together the flour, ginger, cinnamon, baking soda, and baking powder in a medium bowl. Stir in the salt and candied ginger.
3. In a large bowl, whisk the eggs until light and foamy. Add the canola oil, sugar, and vanilla, whisking vigorously until the sugar dissolves. Whisk in the carrots and zucchini.
4. Add the flour mixture to the egg mixture all at once and stir with a wooden spoon just until blended. Divide the batter evenly between the pans.
5. Bake until the zucchini bread is well risen and firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour for a loaf pan or 30 minutes for muffin tins. Let the zucchini bread cool in the pans on a rack for 10 minutes, then invert them and finish cooling them right side up on the rack. Of course, a thin slice for the cook while the loaves are warm isn’t out of the question.

Spiced Zucchini Chips with Tahini Dipping Sauce

13 Feb

B’s roasted chickpeas are a hard act to follow. Healthy and delicious snacking.

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I think zucchini chips, alongside a tangy and healthy sauce fits the bill. The kind of thing you could whip up when the zucchinis are taking over the back yard, or on a summers day when people are coming over for a drink. They are tasty, in a way you don’t think zucchini will be.

The tahini sauce I served them with, is something I love and a reminds me of a dressing I once had on a celery heart salad that I will never ever forget, from Rumi in Brunswick, Melbourne.

This is how I made them…

Ingredients

with zucchini, some spray oil, salt, pepper, sweet paprika and chili powder.

I used the food processor to slice the zucchini, but you could slice by hand. I then prepared all of the trays I have (two baking trays) with baking paper and a very brief spray of oil. I would use cookie sheets if you have them. One zucchini filled one tray.

slicedpansspice

I sprinkled sea salt sparingly over the slices, gave a grind of pepper, and then sieved the other spices over the top with a tea strainer. Be careful not to over spice, as they shrink so dramatically, the flavour is intensified.

Then I placed them in a very slow oven for one and a half hours. I turned the oven up a little after an hour to ensure they got crisp and browned nicely. Your oven may vary the times. I kept a close eye on them for the last 10 or so minutes, and pulled out those that cooked before others. They are perhaps a little time consuming to be an every day thing, but I enjoyed them so much I made another batch the next day. I only have the two trays, but I would make more if I had more trays!

The tahini sauce was just…

Ingredients_sauce

tahini, lemon, garlic, salt, pepper and a little warm water. I mashed the garlic to a paste with a little salt, using the back of a knife.
garlic

Then I mixed all of the ingredients together in a bowl. I sprinkled with a little sumac to serve, but you could also use paprika.

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Yummo. Crispy.

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ZUCCHINI CHIPS

ingredients to suit two trays 

2 medium sized zucchini, sliced to the thickness of a quarter, or 20 cent piece here in Australia. A food processor slicer works well, as would a mandolin
1 tsp sweet paprika
1/2 tsp chili powder
Salt
Pepper
Olive oil spray

Preheat oven to 140C/285F

Cover two baking sheets or trays with baking paper and spray very lightly with the oil. Placed the sliced zucchini on the trays, with no overlaps, and spray very lightly with oil again. Season with the salt and pepper. Season also with the chili powder and sweet paprika. Using a tea strainer to apply lightly and evenly works well.

Bake in slow oven for around 1.5 hours, keeping an eye on them. I found I needed to turn the oven up toward the end, to around 155C get them crisp. They shrink dramatically, so please don’t get a shock at the final product. My suggestion is to make as many trays as you can fit in your oven/have on hand.

These chips soften up after a few hours, so make them just before devouring.

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SIMPLE TAHINI SAUCE

ingredients

1 Tbsp tahini
2 tsp garlic – mashed with a good pinch of salt
2 Tbsp lemon juice
Generous grind of black pepper
2 Tbsp warm water

Mix all of the ingredients together in a small bowl, and taste. Add more seasoning if needed. If the consistency is too thick, add a little more water.

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Sautéed Cabbage with Tomato

14 Jan

Let’s continue on this roll (hehe) with more cabbage! After seeing Alice’s last dish, I was so hungry for cabbage that I went to the store and made my go-to comfort food cabbage dish – sauteed cabbage with tomato.

Cabbage plated

This is a dish that I grew up eating on a regular basis. We had a huge garden and grew a lot of cabbage and had it for lunch and dinner quite often. It’s a simple dish that is great as a main vegetarian dish, perfect as a side dish with meatloaf or roast chicken or Brazilian beans and rice and delicious heated up and topped with a poached egg for a filling weeknight dinner in a flash. If you happen to be on a veggie kick, it’s right up your alley. The only non-vegetable ingredient is the olive oil used in the pan for sauteing purposes.

Ingredients

First, chop up your onions, tomatoes, garlic and ginger

chopped ingredients

Slice your cabbage as thin as you can, by first cutting the cabbage in half

Cabbage_2

Then slicing each half very finely.

chopped cabbage

Heat up oil in a large skillet or Dutch oven.

First add your onions to the hot pan and let them cook for two to three minutes, stirring regularly, until they are softened slightly.

sauteed onions

Then add the garlic and ginger and stir before adding the tomatoes to the pan.

sauteed tomatoes

Add salt and pepper, or Arisco if you are lucky enough to have some. Arisco is a Brazilian seasoning consisting of salt, pepper, onion and garlic which adds a wonderful flavor to most savory dishes.

Arisco

When the tomatoes have softened a little – about three minutes – add a cup of water and all the cabbage.

Lots and lots of cabbage

You may want to make sure your pan is large enough…mine almost wasn’t.

Lots of cabbage

Cover the pan for about five minutes, until the cabbage has softened a bit and is reduced

covered pan

Stir for a few more minutes while it continues to cook.

sauteed cabbage

When the cabbage is cooked, but still has a little bit of a crunch, serve.

Cabbage

If you’re lucky, you’ll have a good helper like I do.

Hattie helping

If you like a little spice, feel free to add some pepper sauce.

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Alice, are you going to continue the cabbage roll?

Sautéed Cabbage with Tomato
Serves 4 as a main or 8 as a side

1 small cabbage, thinly sliced
2 tomatoes, chopped
1 medium onion, chopped
3 cloves garlic, chopped
½ inch fresh ginger root, peeled and chopped
2 tablespoons olive oil

Heat the oil in a large skillet or Dutch oven over medium heat. Sauté the onions in the hot oil until softened, about two to three minutes, then add the garlic and ginger and stir frequently before adding the tomatoes. Continue to stir until the tomatoes are softened, about three minutes. Add one cup of hot water to the pan and stir before adding all of the cabbage to the pan.

Cover pan for five minutes then remove cover and resume sautéing while stirring regularly until cabbage is softened, but still a bit crunchy. Season to taste with salt and pepper and serve.

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